Cashew Cream & Fig Cupcakes
 
Prep time
Total time
 
These no bake, dairy-free cupcakes have the taste and creaminess reminiscent of cheese cake but with a few surprises.
Dana:
Serves: 6
Ingredients
  • 1 cup of cashews (soaked in water overnight and drained)
  • 1 lemon, juiced
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 2 Tablespoons of maple syrup
  • 2 Tablespoons of ghee or coconut oil
  • ½ can of coconut cream *
  • ¼ cup of chocolate chips
  • ¼ cup of cashew butter
  • 1 or 2 sliced figs (or your favorite fruit for garnishing)
  • optional: 1 teaspoon of grass fed gelatin (for a boost of nutrition)
  • optional: ½ teaspoon of orange liquor
Directions
  1. Soak cashews overnight and drain the liquid.
  2. To make the cashew cream, put cashews in your food processor with the lemon juice, salt and vanilla, maple syrup, coconut cream, melted ghee or coconut oil and optional gelatin and process until its smooth.
  3. Line a muffin tin with cupcake liners and put a dollop of cashew butter in each and divide the chocolate chips between them.
  4. Spoon in the cashew cream mixture until full and top each cupcake with sliced figs.
  5. Put in the fridge for a couple of hours for the cashew cream to solidify. If you are an impatient type like me you can put the in the fridge for half and hour and in the freezer for 20 minutes and enjoy quicker!
Notes
Don’t have cashew butter? Use almond butter instead. Or top them with berries or bananas instead of figs. And to make these cupcakes even more adult add a splash of orange liquor.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/guest-post-cashew-cream-fig-cupcakes/